The same chemical reaction is behind the frothing of milk in your cappuccino and the whipping of egg whites in sweet meringue.
Here's your chance to take part in a global science experiment.
Wetland disappearance is destroying organic historical evidence that's been preserved for thousands of years.
Five decades of highly productive and groundbreaking research doesn't mean there's no time for a touch of football.
Programmable materials that can change shape could have all manner of potential uses.
The smallest motors ever made could one day have a huge impact on our lives.
Anyone for a 2,512-day-old burger?
New plastic banknotes pose a challenge to forensic scientists that clever chemistry can solve.
New research is narrowing the gap, creating technology with the detecting capabilities of canines but without the downsides of relying on a biological system.
Eucalyptus oil is useful for lots of things – what if that list also included carbon-neutral aviation fuel? Chemistry suggests it could.
What the Montreal Protocol has done for the ozone hole threat other international accords could do for climate change – if we all agree.
Sugar is maligned for its effects on our health, but it's an amazing substance and can be used for more than just making things taste sweet.
A new theory could explain why the key molecules of life - DNA and RNA - only come in one of two possible forms.
As four new chemical elements are named, here's all you need to know.
Some 18 elements have had placeholder names derived from the Latin to stop scientists fighting over what their discoveries should be called.
Have you ever wondered how freshly baked bread gets its a golden brown crust, or why coffee beans smell so good? You can thank the miracle of the Maillard reaction.
From non-Newtownian fluids, to hydrophobic starch, to plasticisation - various flours can do amazing things. But you must choose the right one for the job!
A new scanning helium microscope offers the potential for capturing images with finer resolution than optical microscopes, but without damaging samples as with electron microscopes.
Just a few awkward questions.
Does it have a formula?